Forget sous vide and how to chiffonade: sometimes you just want to learn about making juicy chicken, cooking the perfect egg, or peeling garlic quickly and effectively. 2011 at The Kitchn has been a year of covering a great many kitchen basics for the novice and more experienced cook alike. Today we are bringing you 15 of our favorite tips, hints, and discussions from 2011.

Do you know the failproof way to cook chicken breasts? Have you ever turned your oven all the way up to bake the perfect pizza? Would you like some tips on which basic ingredients can freeze well, and how to defrost them when you need them? Want to bake better pie crusts?

One of my favorite parts about writing for The Kitchn and reading my colleagues' writing is not only discovering wonderful new recipes but kitchen shortcuts. I think you'll agree there's a rich plenty represented here.